Sweet Potato Pecan Crumble

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Sweet Potato Pecan Crumble

Yield: 8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Madeline King

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Our simple Sweet Potato Casserole recipe is without a doubt my all time favorite and usually the star of our Thanksgiving table! It's topped with a brown sugar and pecan topping, it’s easy to make the day of or can be prepared in advance for an easy make-ahead holiday side dish.

Ingredients

• 4-5 large organic sweet potatoes
• 3 large local eggs
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/4 cup Simpson Spring Honey
• 1/2 teaspoon sea salt
• 1/4 cup Vermont Creamery Cultured Salted Butter, melted

For the topping:

• 3 Tablespoons Vermont Creamery Cultured Salted Butter
• 1/4 cup all-purpose flour
• 3/4 cup light brown sugar
• 1 cup pecans, chopped

Instructions

1. Roast the sweet potatoes in the oven directly on the rack at 400 for 1 hour. Place some aluminum foil on the lower rack to catch the drips.
2. Once they have cooled enough to hold, peel the skin from the potatoes and place them in a large mixing bowl.
3. Add eggs, evaporated milk, vanilla, honey, salt, and butter and mash everything together until smooth. I use a potato masher.
4. Pour mixture into a lightly greased casserole dish. Anything around the size of an 8x11'', 9x13'' or even a deep dish 10'' pie pan all work well!

For the topping:

1. Add flour, brown sugar and pecans to a mixing bowl.
2. Add butter and cut in with a fork or pastry blender until well combined.
3. Sprinkle topping over sweet potato mixture.
4. Bake at 350 degrees F for 40 minutes.
5. Make Ahead: Put everything together. Bake 350 for 25-30 min

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